This meal was inspired by an episode of Jamie Oliver’s 15 Minute Meals on TV one Saturday morning. While it’s a little disappointing that cartoons don’t dominate weekend basic cable TV anymore, my kids and I love that there are a couple of cooking shows on to watch since we don’t have full cable TV and the Food Network. He did the chicken over a pesto pasta with green beans, but I had gotten a lot of cherry tomatoes from Market on the Move, so I decided to make the chicken with green beans and cherry tomatoes. The rice I cooked separately as a side, but the chicken, green beans, and cherry tomatoes are all cooked in 1 skillet on the stove top. This did take more than the 15 minute version from the TV show, but not much more. We all really enjoyed it, and will be making it again!
Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes
What you need:
4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 pound green beans, trimmed
1 cup cherry tomatoes, halved
Olive oil
How to make it:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.
Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.
Stir in chicken broth, green beans, and cherry tomatoes. Cover and cook 15-20 minutes, or until green beans are soft and chicken reaches an internal temperature of 165 F.
Serve with rice or mashed potatoes, if desired.
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